Apricot Almond Galette
Looking for a sweet treat that's sure to impress? This baking recipe for Apricot Almond Galette ticks both boxes and makes for a tasty pastry that's sure to be a favourite – perfect for dessert or afternoon tea.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 kilograms apricots
- 100 grams almond kernels
- 100 grams unsalted butter
- 4 free range eggs
- 1 punnet raspberries
- 50 grams flaked almonds
- 1 cup white sugar
- 1/2 cup plain flour
- 2 sheets frozen puff pastry, thawed
- 1 kilograms apricots
- 100 grams almond kernels
- 100 grams unsalted butter
- 4 free range eggs
- 1 punnet raspberries
- 50 grams flaked almonds
- 1 cup white sugar
- 1/2 cup plain flour
- Step 1 of 8Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 8Join the pastry sheets together by overlapping edges and pressing firmly to seal. Place in a 24cm (base measurement) fluted tart tin with a removable base. Trim excess using a sharp knife. Place in the fridge to chill.
- Step 3 of 8Halve apricots, remove stones and discard. Place on a tray and sprinkle with sugar. Set aside for 30 minutes at room temperature.
- Step 4 of 8Blanch 100g almond kernels in boiling water and rub off skins. Rub in a tea towel to dry. Process almonds and extra sugar in a food processor until it forms a fine meal. Add flour, butter and eggs and process until smooth and creamy.
- Step 5 of 8Spread almond mixture into pastry shell.
- Step 6 of 8Arrange apricots, cut-side down, and raspberries over almond mixture and press down gently.
- Step 7 of 8Bake for 30 minutes. Scatter with flaked almonds and bake for a further 30 minutes or until golden.
- Step 8 of 8Cool for 10 minutes, cut into wedges and serve.
Method
- Step 1 of 8Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 8Join the pastry sheets together by overlapping edges and pressing firmly to seal. Place in a 24cm (base measurement) fluted tart tin with a removable base. Trim excess using a sharp knife. Place in the fridge to chill.
- Step 3 of 8Halve apricots, remove stones and discard. Place on a tray and sprinkle with sugar. Set aside for 30 minutes at room temperature.
- Step 4 of 8Blanch 100g almond kernels in boiling water and rub off skins. Rub in a tea towel to dry. Process almonds and extra sugar in a food processor until it forms a fine meal. Add flour, butter and eggs and process until smooth and creamy.
- Step 5 of 8Spread almond mixture into pastry shell.
- Step 6 of 8Arrange apricots, cut-side down, and raspberries over almond mixture and press down gently.
- Step 7 of 8Bake for 30 minutes. Scatter with flaked almonds and bake for a further 30 minutes or until golden.
- Step 8 of 8Cool for 10 minutes, cut into wedges and serve.
Nutrition per serving
2560 Kilojoules
Protein11 grams
Fat37 grams
Carbs60 grams
Sugars41 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 8Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 8Join the pastry sheets together by overlapping edges and pressing firmly to seal. Place in a 24cm (base measurement) fluted tart tin with a removable base. Trim excess using a sharp knife. Place in the fridge to chill.
- Step 3 of 8Halve apricots, remove stones and discard. Place on a tray and sprinkle with sugar. Set aside for 30 minutes at room temperature.
- Step 4 of 8Blanch 100g almond kernels in boiling water and rub off skins. Rub in a tea towel to dry. Process almonds and extra sugar in a food processor until it forms a fine meal. Add flour, butter and eggs and process until smooth and creamy.
- Step 5 of 8Spread almond mixture into pastry shell.
- Step 6 of 8Arrange apricots, cut-side down, and raspberries over almond mixture and press down gently.
- Step 7 of 8Bake for 30 minutes. Scatter with flaked almonds and bake for a further 30 minutes or until golden.
- Step 8 of 8Cool for 10 minutes, cut into wedges and serve.